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Friday, July 2, 2010

Wheat Berry Salad with Apples and Mint...

Amy reviewed this recipe back in April which you can check out here. She loved the recipe and Ben did too, so I'm sad to report I didn't feel the same way. I am willing to try it again and here's why. My dressing was the whole problem. It didn't emulsify well, and stayed too runny. I used the mint I recently starting growing in my garden, but have only cooked with this one time. And, I didn't use fresh squeezed orange juice. So, I'm hoping the "medicinal" flavor I experienced was more a result of these errors than the actual recipe, because I really want to love it! Here's hoping 2nd time around will be better, and I will surely let you know :)

Tonight I cooked up some Sweet Onion Risotto (using my first ever batch of homemade chicken stock!!!) and enjoyed it al fresco on our front porch with some Crispy Kale "chips"... my favorite way to chew on the curly, leafy greens. I have yet to figure out the perfect cooking time and temp for the chips to come out crispy and yet not burned, but this will get you pretty close and it's so simple. Preheat oven to 400 F, tear the leaves of your Kale into pieces, toss in olive oil & bake them on a sheet pan for about 6-8 minutes, then toss with a little salt or seasoning salt. Enjoy! -Vicki